Grilled Jalapeno Poppers
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These Grilled Jalapeño Poppers are the one appetizer that always stops the conversation at a backyard cookout or game day spread. With just a handful of simple ingredients, you get smoky, creamy, bacon wrapped bites hot off the grill.
Grilled Jalapeno Poppers Recipe
Living in Florida means our grill rarely gets a day off. Whether it’s January or July, firing it up beats heating the kitchen anytime. And once we discovered making these jalapeño poppers on the grill, it became our favorite way to make them…though my Baked Jalapeño Poppers are a great option for rainy days and potlucks!
Honestly, the grill gives them so much more flavor than traditional jalapeño poppers. The bacon gets crispy, the cream cheese filling turns hot and bubbly, and the jalapeños pick up the perfect amount of char. From summer cookouts to football weekends, these grilled jalapeño poppers make the perfect snack or appetizer for any occasion.
These jalapeno poppers have the appetizer covered at your next BBQ. For a great main course idea, be sure to check out my Grilled Chicken Kabobs and for the perfect side dish, you can’t beat these Baked Beans With Bacon.
Why We Love This Recipe
- Incredible flavor: Cooking these grilled jalapeño poppers on the grill gives the peppers a smoky flavor you just can’t get from oven baked poppers.
- Easy to customize: You can keep them mild or extra spicy or change up the cheese for different twists.
- Perfect make ahead appetizer: The jalapenos can be stuffed ahead of time and kept chilled until it’s time to grill.
Ingredients
- Fresh jalapeño peppers: These become perfectly tender on the grill while still holding their shape for stuffing.
- Cream cheese: Creates the rich and creamy base for the cheese filling.
- Shredded cheddar cheese: Sharp cheddar adds bold cheesy flavor and melts beautifully inside every popper.
- Garlic: Fresh minced garlic gives the filling a savory flavor without overpowering the jalapeno.
- Smoked paprika: Adds smoky depth that tastes incredible with bacon and grilled peppers.
- Salt and black pepper: Balances the creamy filling and brings all the flavors together.
- Bacon: Thin slices work best because they crisp faster.
Find the full printable recipe with measurements and directions in the recipe card below.
How To Make Jalapeno Poppers On The Grill
Step 1. Slice the jalapeños in half lengthwise. Remove the seeds and membranes ( you’ll want to wear gloves if you’re sensitive to spicy foods).
Step 2. In a medium bowl, mix the softened cream cheese, shredded cheddar, minced garlic, smoked paprika, salt, and pepper until smooth and creamy.
Step 3. Spoon the filling evenly into each jalapeño half.
Step 4. Wrap each stuffed jalapeño with a half-slice of bacon and secure with a toothpick.
Step 5. Preheat your grill to medium-high heat. Place the poppers on the grill, cut side up. rill for 10-15 minutes, until the peppers are tender and the bacon is crispy.
Step 6. Grill for 10-15 minutes with the lid closed until the bacon is crispy and the peppers soften evenly. Let cool slightly before serving. They’re delicious hot off the grill!
Storage Instructions
Refrigerator
- Store leftover grilled jalapeño poppers in an airtight container for up to 3 days.
- Reheat in the oven or air fryer until the bacon crisps back up.
Freezer
- Freeze cooked poppers in a single layer before transferring to a freezer container.
- Reheat directly from frozen at 375 degrees F until heated through (about 15-20 minutes).
Tips And Tricks
These are my go-to tips for getting the best grilled poppers every single time!
- Pick straighter peppers: Use medium to large sized jalapeno peppers that are fairly straight so they sit flat on the grill grates without tipping over.
- Soften the cream cheese: Use room temperature cream cheese so the filling blends smoothly without lumps.
- Clean your grates: Clean and oil the grill grates before cooking so the poppers don’t stick.
- Avoid flare ups: If they begin to flare up from bacon grease, move the jalapeno poppers over indirect heat immediately.
- Chill first: Chill the filling for 10 minutes if it becomes too soft while stuffing the jalapenos.
Variations And Add-ins
Next time you make them, try mixing things up with these ideas.
- Parmesan cheese: For a tangier filling, add grated parmesan to the cream cheese mixture.
- Chorizo: Stir cooked chorizo into the filling for smoky and spicy grilled poppers.
- Cheese: Swap cheddar for pepper jack if you want even more heat in the cheese filling.
- Cumin: Sprinkle cumin into the seasoning mixture for a slightly smoky southwest flavor.
- Honey: Drizzle the finished jalapeno poppers with hot honey for sweet heat straight off the grill.
FAQs
Removing the seeds and membrane keeps the jalapeno popper fairly mild with just a little heat.
The jalapeños can be stuffed and wrapped in bacon several hours ahead, or even the night before, and refrigerated until you’re ready to grill.
The jalapenos should be tender, the cheese filling bubbly, and the bacon crispy around the edges.
A grill pan works well when outdoor grilling is not an option. Cook the jalapeño poppers over medium heat and turn them as needed so the bacon cooks evenly. You will still get a little char on the jalapeños, though the smoky flavor will be lighter than poppers cooked on an outdoor grill.
More Mouthwatering Appetizer Recipes
- Bacon Wrapped Meatballs
- Hot Honey Chicken Wings
- Sausage Balls Without Bisquick
- Cheeseburger Egg Rolls
- Buffalo Chicken Pinwheels
- Jalapeno Cheese Ball
- Slow Cooker Mississippi Little Smokies
Grilled Jalapeno Poppers
Equipment
- 1 Grill
Ingredients
- 9-12 fresh jalapeño peppers halved lengthwise and seeds removed
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese or your favorite cheese blend
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- salt and black pepper to taste
- 12 slices bacon cut in half
Instructions
- Cut the jalapeños in half lengthwise. Remove the seeds and membranes (wear gloves if you’re sensitive to spicy foods).9-12 fresh jalapeño peppers
- In a medium bowl, mix the softened cream cheese, shredded cheddar, minced garlic, smoked paprika, salt, and pepper until smooth and creamy.8 oz cream cheese, 1 cup shredded cheddar cheese, 2 cloves garlic, 1 teaspoon smoked paprika, salt and black pepper
- Spoon the filling evenly into each jalapeño half.
- Wrap each stuffed jalapeño with a half-slice of bacon and secure with a toothpick.12 slices bacon
- Preheat your grill to medium-high heat. Place the poppers on the grill, cut side up, and grill for 10-15 minutes, until the peppers are tender and the bacon is crispy. Grill with the lid closed to let the bacon render and the peppers soften evenly.
- Let cool slightly before serving.
Notes
- Pick straighter peppers: Use medium to large sized jalapeno peppers that are fairly straight so they sit flat on the grill grates without tipping over.
- Soften the cream cheese: Let the cream cheese come to room temperature so the filling so blends smoothly without lumps.
- Clean your grates: Clean and oil the grill grates before cooking so the bacon wrapped poppers do not stick.
- Avoid flare ups: If they begin to flare up from bacon grease, move the grilled jalapeno poppers over indirect heat immediately.
- Chill first: Chill the filling for 10 minutes if it becomes too soft while stuffing the jalapenos.
- Storage: Store leftover grilled jalapeño poppers in an airtight container for up to 3 days. Reheat in the oven or air fryer until the bacon crisps back up. Freeze cooked poppers in a single layer before transferring to a freezer container. Reheat directly from frozen at 375 degrees F until heated through
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
